Aljotta - A very Maltese garlicky fish soup
 
Cook time
Total time
 
A very garlicky fish broth! Use any fish suitable for poaching and add in other seafood if you wish to flavour the soup. The more the better to get a flavoursome broth. This soup though is meant to be a broth and not full of seafood. Wrap the large pieces of fish or seafood in muslin and then remove. They can then be used as a main meal served with boiled potatoes, beans or a Maltese salad.
Author:
Cuisine: Maltese
Ingredients
  • 2 small fish suitable for poaching (I used seabass) - about 600 grams.
  • Heads of the small fish and any other seafood offcuts including seafood shells, tails and fins.
  • 2 small squid sliced finely
  • 2 prawns peeled and chopped finely
  • 2 onions diced
  • 1 head of garlic (about 12 cloves) peeled
  • 5 tomatoes diced
  • 1 tablespoon tomato paste
  • 3 tablespoons chopped parsley, 3 tablespoons chopped mint and 1 tablespoon of dried marjoram (the mint and parsley can also be dried)
  • 125 grams rice (1/2 cup)
  • 1.5 litres water
  • 1 fish stock cube
  • Olive oil
  • Salt and pepper
  • Lemon
  • Muslin cloth
Instructions
  1. Wrap the de-headed and de-finned/tailed fish in some muslin.
  2. In a separate muslin cloth place the fins, heads and tails and any other seafood offcuts such as shells. Tie with a piece of cooking string.
  3. In a large pot add some olive oil and fry the onion for 5 minutes.
  4. Add in the garlic and herbs and fry for a further minute.
  5. Add the tomatoes and tomato paste which has been diluted with a cup of water. Fry for a further 15 minutes on low heat.
  6. Add in the liquid with one fish cube stock and stir with all the other ingredients in the pot.
  7. Add in the chopped prawns and squid. Place the fish and offcuts which have been put in muslin on top.
  8. Season with salt and pepper.
  9. Simmer gently for 30 minutes.
  10. After 30 minutes add in the rice and cook for a further ten minutes. The rice should just be cooked (do not overcook).
  11. Remove the fish from the broth and muslin and place in a warm tray. Serve this separately with potatoes and beans or a Maltese salad.
  12. Serve the soup with lemon wedges. Season further if required.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/aljotta-maltese-garlicky-fish-broth/